Braised fish is a common dish in our life. Whether it's a guest at home or a happy event, everyone likes to cook braised fish to celebrate. Braised fish is not only tender and smooth in meat, delicious in taste and attractive in color, but also rich in nutritional value. Autumn and winter are good opportunities for people who are weak, and the nutritional value of fish is very rich, not only rich in protein, but also its protein is easily absorbed by our bodies. In addition, fish is rich in vitamins and minerals and low in fat, so it is a good food for health care. It can also help us strengthen the spleen, stimulate appetite and strengthen the brain. It can be said that it is a very nutritious dish. Here is the practice of braising grass carp.
Step 1: Clean the slaughtered grass carp, drain the water and cut it into pieces with a knife, then clean the ginger with clear water, peel it and cut it into pieces with a knife, then clean the garlic with clear water and cut it into pieces with a knife, then clean the pepper with clear water, clean the dried pepper and cut it into two pieces, and prepare seasonings such as star anise, cinnamon, fragrant leaves and Amomum tsao-ko. Of course, the killing of spices can be based on.
Step 2: After the pot is hot, add an appropriate amount of cooking oil, then put the grass carp slices into the pot with the back facing down, fry the grass carp with low fire, then turn the grass carp over until both sides of the grass carp are golden, and add about two spoonfuls of cooking wine to the pot.
Step 3: Put the chopped ginger, garlic, dried chili and prepared spices into the pot, fry them in the pot, and then add a proper amount of salt, rock sugar, two spoonfuls of light soy sauce and one spoonful of light soy sauce according to personal taste.
Step 4, add a proper amount of hot water to the pot. It is important to add hot water instead of cold water. After boiling over a large fire, use a spoon to skim off the floating foam in the pot, then cover the lid, turn the fire into a small fire and cook for about 20 minutes.
Step 5: After 20 minutes, change the small fire to medium fire to continue cooking, and then thicken the soup. At this time, you can pick out all the seasonings, and finally put chopped green onion in the pot and put it on the plate.
Here are a few points to note:
First, when cleaning grass carp, remember that the black membrane in the belly of grass carp must be cleaned, otherwise the fishy smell of braised grass carp will be heavier.
Secondly, when frying fish, in order to prevent sticking to the pot, you can wipe the pot with ginger before heating, then add oil to the pot, then turn the pot to evenly coat the oil on the wall of the pot, and then put fish pieces into the pot after the oil is heated, which can effectively prevent sticking to the pot.
Third, in order to prevent the fish pieces from breaking when turning over, when you first put the fish pieces, the side with the fish skin must contact the pot wall, so that it is not easy to break the fish when turning over the fish pieces during frying. In addition, when frying fish, you should pay attention to controlling the heat to a small fire, and then turn the fish pieces over when they are completely fried. Never put the fish pieces in the pot at one time.
Fourthly, in the frying process, once the pan sticks, I suggest that you stop the fire first, and then gently shovel the fish pieces with a spatula after the pan temperature drops slightly, so that the fish pieces will not be easily broken.
Fifth, remember not to collect too little soup at last, because the soup of braised fish is delicious and can help to season.
How to remove fishy smell from braised fish?
Freshwater fish, such as carp, grass carp and silver carp. , can be used to make braised fish, and its protein content is very rich, and its nutritional value is also very high. However, when they are cooked, they often have a strong earthy smell if they are not handled properly. Here are some tips to get rid of the fishy smell.
First, you can cut the belly of the fish clean, wash it with clear water, then put it in cold water, add a little vinegar and pepper to the water, or add some laurel leaves. After soaking for a period of time, the earthy smell will be greatly reduced.
Second, you can add 2.5 kilograms of water to half the salt and soak the live fish in salt water. After an hour, the earthy smell can be obviously removed, because the salt water will enter the fish's blood through the fish gills. If the fish has been treated, it can also be soaked in salt water for two hours to effectively remove the earthy smell from the fish.
Third, carp is special. On the back of carp, there are two white ribs on both sides. These two white ribs are fishy. Therefore, when dealing with carp, we must pay attention to removing these two white tendons from carp. This way, the carp will not smell when cooked.
What kind of fish is used for braised fish?
There are many kinds of fish that can be used to make braised fish, including sea fish and river fish. River fish are mainly mandarin fish and carp, because these fish have fewer spines, while mandarin fish and carp have more meat and are very tender. After braising, it tastes very delicious. In addition, pomfret can also be used to make braised fish, which is Fujian cuisine. It tastes delicious and is rich in nutritional value.
The above introduces a lot of knowledge about braised fish, including the practice of braised fish, how to effectively remove the fishy smell in braised fish and so on. Braised fish is a very common and popular dish at home, with rich taste and nutritional value.